This is the (wholefood) lovechild of the Splice and the Weis Bar.
2 x 400ml cans coconut milk
1/2 pineapple, cored, chopped
2 bananas, chopped
2 mangoes, roughly chopped
Juice of 2 limes
1 tsp ground turmeric
1 tbs rice malt syrup
1 tbs vanilla-bean extract
2 tbs non-dairy milk (we used coconut milk)
1.Shake coconut milk cans, then open and pour coconut milk into 3 ice cube trays. Freeze overnight.
2.Grease a 21cm square cake pan and line with plastic wrap, allowing plenty to overhang the sides.
3.Halve passionfruit and scrape flesh and seeds into a sieve set over a bowl, pushing down on solids with a spoon to extract as much juice as possible. Discard seeds, reserving juice.
4.Whiz the pineapple, banana, mango, passionfruit juice, lime juice and turmeric in a food processor until smooth.